1 pound carrots, peeled and cut on the bias into 1/4-inch thick slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. Scrape onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until the carrots are tender and lightly browned in spots. Transfer the carrots to a bowl, toss with the chives and serve.